Home Farm Herbery

  (Munfordville, Kentucky)
Home Farm Herbery Blog
[ Member listing ]

Tea of the Week Chocolate Mint Rooibos Tea The aroma is delightful and the taste is simply delicious.

chocolate mint rooibos samplerTea of the Week Chocolate Mint Rooibos Tea The aroma is delightful and the taste is simply delicious. Buy some today. It makes a special Christmas gift. Chocolate Mint Rooibos Tea

We thank you for your purchase as all our net proceeds go to St. Jude Children's Research Hospital so place your order now.

3 great new recipes and a preview of our new medicinal herbs

Lemon Pepper Chicken lemon pepper chickenRecipe

Berbere Chicken with Rice
Berbere Chicken RiceRecipe
Crock Pot Stew with Bouquet Garni Crock Pot Stew with Home Farm Herbery Bouquet Garni bouquet garniRecipe

Chocolate Mint Rooibos Tea is this week's featured tea chocolate mint rooibos samplerclick here to order now

Medicinal herbs This year’s crop of Home Farm Herbery Medicinal Herbs are now available. Place your order today.

Alfalfa Medicinal Herb Leaf
Cat’s Claw Medicinal Organic Bark
Chamomile Flowers Medicinal Herb
Comfrey Medicinal Herb Leaf
Dandelion Leaf Medicinal Coming Soon
Goldenrod Medicinal Herb Coming Soon
Hyssop Medicinal Herb Coming Soon
Lemon Balm Herb Medicinal
Mullein Leaf Medicinal Herb Coming Soon
Yarrow Flower Medicinal Coming Soon

Herbal Chocolate Chai the perfect tea for any chocolate lover. Buy today

Herbal Chocolate Chai

At Home Farm Herbery we start with the snappy bite of ginger and the citrus twist of cardamom, adding Rooibos and other great organic things this chocolate chai exudes decadence with every sip. Inherently sweet with spicy warmth, chocolate chai brings the dark richness of chocolate chips to the silky smoothness of rooibos tea. With two sources of antioxidants, this dessert tea promises to tantalize your taste buds and deliver warmth in the evening or a boost in the morning!

Ingredients- Rooibos, ginger, cardamom, chocolate chips, and chocolate flavor.
Caffeine Free
1 oz. makes approximately 10 cups of Caffeine free tea
6-7 cup sampler $6.95 with free shipping within USA
4 oz.  $13.95 or Buy 3 and get 1 free a $55.80 value for only $41.85 so buy today.
16 oz. $34.95  1 pound of tea gives you 160 cups at only 22 cents a cup so buy today. 
We thank you in advance for your purchase as all our net proceeds go to St. Jude Children’s Research Hospital.

Click here to place your order now.


Tomato Cherry Chocolate (100% Heirloom/Non-Hybrid/Non-GMO) Seeds for sale

Tomato Cherry Chocolate (100% Heirloom/Non-Hybrid/Non-GMO) Seeds for sale


Last season at Home Farm Herbery our Cherry Chocolate tomato plants produced high yields of 1" diameter chocolate cherry tomatoes growing in clusters of 8 and they gave us a high yield of tomatoes on one plant.


We liked the fact that these tomatoes are crack resistant and hold very well on the plant plus we are sort of theatrical around Home Farm and they are picture perfect making them an excellent variety for any gourmet dish and ensuring great conversational comments among our guests. 


We also think they have great flavor and we know they are very easy to grow so if you have not try them order them right now.

Only 75 days to Maturity


20 seed Sampler Packet $5.99   We only have 4 Sampler packets this season so buy yours today and we will ship it free to you plus we will send you a free complimentary herb or herb blend of our choice with your order.  Buy now and we think you will be glad you did.


We thank you in advance for your purchase as all our net proceeds go to St. Jude Children’s Research Hospital.


How to Temper Chocolate©

How to Temper Chocolate©

By Arlene Wright-Correll

Chocolate seems like a mystery to most people. A wonderful mystery that simply tastes good, no not good, great!

At Home Farm Herbery I make handmade European Chocolates when the weather is not hot and one of the professional secrets is to temper the chocolate. When chocolate is tempered is has a shiny finish, it is smooth and it has a satisfying snap.

For those who are planning on making dipped chocolates or molded chocolates, tempering the chocolate is a must so that it behaves properly and produces candies that are both tasty and beautiful.

If the chocolate you are using does not come in pieces but is in block or bar form then you will need to chop your chocolate into pieces. Never use chocolate chips as they have an additive that allows them to retain their shape at higher temperatures, and so they will not temper properly.  I find it best to use 1 pound of chocolate at a time.

You will need a large pan for boiling water and I use a wok type pan or a skillet that resembles the same thing.  You will need a large metal bowl that will fit over that pan comfortably.  You will need a candy thermometer, a rubber spatula for stirring (not a wooden spoon or a metal spoon), another bowl with ice water into which you can set the melted chocolate pan.

Step one is to prepare your chocolate and put two thirds of it into your metal bowl.

Step two is to bring your water pan to a boil and then shut off the heat.

Step three is to set your metal bowl containing the chocolate onto the pan of hot water and start stirring.  Make sure your chocolate bowl is not sitting in the water.

Using your candy thermometer bring the chocolate to 115 degrees Fahrenheit (46 C) for dark chocolate or 110 degrees Fahrenheit (43 C) for milk or white chocolate as you keep stirring until your chocolate is melted. 

Once you have reached the correct temperature, remove it from the heat, wipe the bottom of the bowl, and set it on a heat-proof surface.

Step four is to add the remaining chunks of chocolate and stir gently to incorporate. The warm chocolate will melt the chopped chocolate, and the newly added chocolate will bring down the temperature of the warm chocolate.

As you cool the chocolate watch the thermometer until it is just below 84 degrees F (29 C).  If you still have some chunks of unmelted chocolate just remove them as they can be cooled, wrapped in plastic wrap, and saved for another use.

Step five is to reheat the chocolate briefly by placing the chocolate bowl over the warm water in the double boiler for 5-10 seconds, remove it and stir, and repeat, until the temperature reaches 88-89 degrees F (31 C), or 87 F (30 C) for milk and white chocolate. Do not leave the chocolate over the hot water, or allow it to exceed 91 degrees or you will have to just discard it.

With these five easy steps you have learned how to temper chocolate and to make sure it has been done properly, do a spot test by spreading a spoonful thinly over an area of waxed paper and allow it to cool. If the chocolate is shiny and smooth, it is properly tempered. If it is dull or streaky, it has not been tempered correctly.

RSS feed for Home Farm Herbery blog. Right-click, copy link and paste into your newsfeed reader